Vegetarian Lentil & Sorghum Sloppy Joes

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by | Updated: January 11th, 2017 | Read time: 2 minutes

Mom’s gone gluten free. Sister is a vegetarian. Dad’s diet is as classic-American as it can be. What to do with such great dietary divide at the dinner table? Serve up these crowd-pleasing sloppy joes! Made with sorghum – a gluten-free grain that cooks up chewy – and tender lentils, the filling is vegetarian, yet hearty and tasty enough to please even picky meat-eaters. Serve it scooped onto a gluten-free roll, then pat yourself on the back for prepping a single meal that satisfies the needs and tastes of everyone in your family.

Vegetarian Lentil Sloppy Joes

Vegetarian Lentil & Sorghum Sloppy Joes

Makes 3 cups

Recipe by Sarena Shasteen for Bob’s Red Mill


3/4 cup whole grain sorghum  
¾ cup lentils
3 cups vegetable stock
1 medium onion, diced
1 medium red bell pepper, diced
1 (15-oz.) can tomato sauce
1 Tbsp. chili powder
2 tsp. garlic powder
1 Tbsp. cumin
1 Tbsp. brown sugar or honey
½ tsp. salt


  1. In a skillet over medium heat, cook bell pepper and onion in olive oil until soft and tender.
  2. Add vegetable stock and whole grain sorghum to skillet and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
  3. Stir in lentils and bring mixture to a boil again. Cover, reduce heat to low and simmer for 30 additional minutes.
  4. Stir in tomato sauce, chili powder, garlic, cumin, brown sugar and salt. Increase heat to medium and simmer for 20-30 additional minutes, stirring frequently to avoid sticking
  5. Serve sloppy joe mixture on gluten-free rolls.

Recipe courtesy of Bob’s Red Mill blog. Used with permission.